Ingredients

1cup pickle relish

3/4cup hot mango chutney, preferably Patak

1/2yellow bell pepper, stemmed, seeded and cut into small dice

1teaspoon curry powder

Instructions

Drain the pickle relish and place it in a large bowl. Pulse the chutney in a food processor or dice it by hand. Add the chutney, bell pepper, and curry powder to the pickle relish and stir to mix. The relish can be refrigerated, covered, for 1 month.

Reprinted from The Truck Food Cookbook with permission of Workman Publishing Company. Available for purchase at amazon.com.